Gelatin replacement by wheat fiber gel and starch

ABSTRACT

A composition for gelatin replacement is disclosed. The composition comprises wheat fiber gel and starch. The wheat fiber gel may be Vitacel™ and the starch is a modified starch, preferably modified waxy maize starch or modified tapioca starch. The composition is used for gelatin replacement in dairy products, fermented milk products, fat spreads and margarine.

TECHNICAL FIELD

[0001] The present invention relates to a composition for gelatinreplacement. The composition comprises wheat fiber gel and starch. Thecomposition is used for gelatin replacement in dairy products, fermentedmilk products, fat spreads and margarine.

BACKGROUND OF THE INVENTION

[0002] Gelatin is obtained by hydrolysis of collagen. Collagen is themajor intercellular protein found in the connective tissue of animalskins and bones. Gelatin is used for its gel forming ability. A firm gelis formed in aqueous medium. Gelatin is mainly used in foods,pharmaceutical preparations or photographic products. It is also widelyused as a colloid, it is particularly effective as an emulsifier andstabilizer of emulsions and foams such as water crystals in ice cream,air in marshmallows and oils in water.

[0003] Gelatin has found wide application, and it is used in manydifferent products. The product has a very heterogeneous composition andthis may influence the characteristics. Already since a long time one issearching for gelatin replacers. Preferably such a replacer is to bemade from easily obtainable (vegetable) material having a homogeneouscomposition and having all the essential characteristics of gelatin. Theinterest in this search has lately increased since the outbreak of theBSB disease. Bovine skin and bones form a major source of collagen usedfor gelatin production.

[0004] Wheat fiber gel is made by thermal/physical processing of wheatfiber. A special milling technique is used for treating wheat materialresulting in a product containing a large proportion of microfineparticles. Specific improvements are obtained by mixing the product withmaltodextrin. The product so obtained is sold under the tradenameVitacel. This product is a dry powder, which readily disperses in water.Upon stirring of the dispersion the gel forms through shear forces. Itis reported that wheat fiber gel can be used as a gelatin replacer inyoghurt or ice cream. (I. I. Bollinger, Food Marketing & Techn. October1995, 4-6).

SUMMARY OF THE INVENTION

[0005] The present invention discloses a composition for use as agelatin replacer comprising wheat fibers and modified starch. Thecomposition may in addition thereto contain a maltodextrin having a lowDE.

[0006] The modified starch in the composition is preferably modifiedwaxy maize starch or modified tapioca starch.

[0007] The present invention also discloses dairy product, fermentedmilk product, fat spread or margarine comprising from 0.1 to 10% (w/w)of a gelatin replacer composition.

[0008] The invention further discloses a method for preparing a gelatinreplacer comprising the steps of

[0009] mixing wheat fiber gel with starch,

[0010] thoroughly homogenizing the product at a temperature below 50°C., and optionally

[0011] drying the product.

DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention discloses a composition for use as agelatin replacer comprising wheat fibers and modified starch. Thecomposition may in addition thereto contain a maltodextrin having a lowDE that is a DE value of below 20. A suitable product is a mixture ofVitacel® WFG HS73 (available from Rettenmaier & Söhne and which is amixture of wheat fiber gel and maltodextrin (70:30%)) and modifiedstarch. Preferably, the components are mixed in a ratio of from 40:60 to80:20%. The most preferred mixture contains components in a ratio of60:40%.

[0013] The modified starch in the composition is preferably modifiedwaxy maize starch or modified tapioca starch. Although different typesof modified starch can be used the modification is preferably ahydroxypropylation.

[0014] Although the product used in the Examples contains maltodextrinit is also possible to obtain good results without the presence ofmaltodextrin. The composition, which consists of wheat fiber gel, starchand maltodextrin has also some physiological advantages.

[0015] The present invention also discloses a dairy product, fermentedmilk product, fat spread or margarine comprising from 0.1 to 10% (w/w)of a gelatin replacer composition. The gelatin replacer composition isused to replace up to 100% of the gelatin and is used in similar amounts(w/w) as the gelatin, which is replaced.

[0016] Basically the preparation of the products is the standardpreparation process wherein instead of gelatin the gelatin replacer isadded. A specific advantage of the gelatin replacer is the ease ofhandling. The cumbersome process step of the dissolving of gelatin isomitted and the gelatin replacer is much easier to dissolve. Moreover,it is easier to produce a product of the same and constant quality.

[0017] The invention further discloses a method for preparing a gelatinreplacer comprising the steps of

[0018] mixing wheat fiber gel with starch,

[0019] thoroughly homogenizing the product at a temperature below 50°C., and optionally

[0020] drying the product.

[0021] The product may be dried by spray-drying. As indicated before thestarch is a modified starch, preferably modified waxy maize starch ormodified tapioca starch.

EXAMPLE 1

[0022] 1. Yoghurt milk was pasteurised using an UHT plant; milk,sucrose, gelatin replacer, modified starch. SMP were blended anddispersed into the milk. The process was performed using the followingsteps; preheating 50-52° C., homogenisation at 175-200 bar, heating 120°C. for 7″ or 95° C. for 5 min., cooling to 37-44° C.

[0023] 2. Incubation of the milk with culture in tanks to desiredpH-value (3.7-4.6).

[0024]3. Stopping of the fermentation process by cooling to 18-32° C.,add fruit preparation and blend carefully.

[0025] 4. Aseptic filling and cooling to 4° C.

[0026] Recipe Yoghurt

[0027] Skimmed milk powder 1.0% 4.0%

[0028] Sucrose 5.0% 1.5%

[0029] Starch, modified* 1.0% ---

[0030] Gelatin replacer 0.5% 0.4%

[0031] Whole milk up to 100% up to 100%

[0032] Culture q.s. 0.02%

[0033] Fruit preparation 10% 17%

[0034] The product has a good mouthfeel and has the same organolepticcharacteristics as the normal, gelatin based fruit yoghurt.

EXAMPLE 2

[0035] Application: Low Fat Spreads—40% Oil Content—Gelatin Replacement

[0036] 1. Preparation of the 2 phases:

[0037] Water phase (Water, at replacer—C⋆deLight® MD 01970—Cerestar,Gelatin replacer, Stabiliser, Salt, potassium sorbate, lactic acid andcolour) preheating at 60° C. and

[0038] Oil phase (Oil, emulsifier and flavour) preheating at 65° C.

[0039] 2. Incorporation of the water phase slowly into the oil phaseunder severe agitation to build a stable pre-emulsion, preheating at 65°C.

[0040] 3. Processing of the pre-emulsion on a continuous scraped surfaceKombinator plant, (Schroeder-Tübeck) heating 90° C. for 25″, firstcooling 55° C., second cooling 12° C., first crystallisation at 300 rpmin a pin mixer unit, third cooling 15° C., second crystallisation at 420rpm.

[0041] 4. Filling at 16° C. and storage at 6° C.

[0042] Recipe Low Fat Spread

[0043] Hydrogenated vegetable oil: 24%

[0044] Refined vegetable oil: 16%

[0045] Gelatin Replacer: 2.75%

[0046] Emulsifier—Dimodan LS: 1%

[0047] Fat Replacer—Low DE maltodextrin: 4.75%

[0048] Stabiliser—Xanthan Gum: 0.075%

[0049] Salt: 0.7%

[0050] Potassium Sorbate: 0.1%

[0051] Lactic Acid: →4.75 pH

[0052] Colour and Flavour: q.s.

[0053] Water: 50%

[0054] The product has a good mouthfeel and has the same organolepticcharacteristics as the normal, gelatin based low fat spread.

1. A composition for use as a gelatin replacer comprising wheat fibersand modified starch.
 2. A composition, according to claim 1 furthercomprising maltodextrin having a low DE.
 3. A composition according toclaim 1 wherein the starch is modified waxy maize starch or modifiedtapioca starch.
 4. A dairy product, fermented milk product, fat spreador margarine containing from 0.1 to 10% (w/w) of a gelatin replaceraccording to anyone of claims 1 to 3 .
 5. A method for preparing agelatin replacer comprising the steps of mixing wheat fiber gel withstarch, thoroughly homogenizing the product at a temperature below 50°C., and optionally drying the product.